gluten free/ vegan

Tangy Tahini Drizzle


mmm mm mmm!!! i’m not an avid sauce maker. by the time i usually finish making a dish i’m so eager to dig in that gathering ingredients and following instructions for a seemingly measly topping is too much to ask. until yesterday, homemade sauces fell under the “too fancy for me to bother with” umbrella; homemade gravy and mayonnaise were the stuff of my dreams. it was approaching lunch time when i remembered the awkward amount of tahini left in the pantry (too little for a batch of hummus). tahini drizzles of some kind have always accompanied my falafels at restaurants, so (upon learning how quick and easy this sauce was) i figured i ought to have a go at it.

this tahini sauce pairs perfectly with borderline over-cooked, insanely gooey sweet potatoes. i don’t know about you, but i gouge the readiness of my baking sweet potatoes by whether or not they’re bubbling and oozing their caramely insides. 200 celsius for 30-35 minutes usually does the trick (if they’re cut into wedges first). i added a sizable amount of garlic and lemon juice to the dressing, so if your taste buds aren’t very zingy tolerant i suggest changing up the ingredient amounts a little (or a lot!!)

(enough sauce for 2 small-medium sweet potatoes)
1/4 cup tahini
juice of 1/2 medium lemon
1 medium-large garlic clove (finely chopped)
Generous pinch of salt (add to taste)

1. mash chopped garlic in mortar and pestle until pulpy
2. stir together garlic and tahini, adding lemon juice one spoonful at a time to taste
3. drizzle over sweet potato and top with sesame seeds, pepper, and salt.

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